Wednesday, October 8, 2008

Chicken Tortilla Soup


This is SOOO Yummy!!! It tastes just like the restaurant kind!!! :)

Ingredients
Olive Oil
10 4" Corn tortillas
1 onion
6 Garlic Cloves
1 small bunch of Cilantro
2 - 14.5 oz. cans of diced tomatoes
8 cups of chicken broth (I use the 99% fat free kind)
2 cups of frozen corn
1.5 Tablespoos ground cumin
1 Tablespoon chili powder
4 boneless chicken breasts
1/2 teaspoon of red pepper (or cayenne)
juice from 1 lime (optional)
Avocado (optional)
Cheese (optional)

I usually bake my chicken breasts ahead of time...usually on 350 for an hour....then I stick them in the refrigerator to cool...sometimes overniht.
Dice the onion and mince the garlic. Wash and towel dry the cilantro, remove stems and chop.
Pour Chicken broth into large pot. Heat 1 tablespoon of olive oil and saute' the onions and garlic for a couple of minutes. Now add the cilantro, stir, and cook for one minute more. Add to chicken broth.
Next add the canned tomatoes with their juice and the cumin, chili powder, corn, and pepper.
Shred the chicken breasts with your hands and add them to the pot as well as the lime juice. I let it simmer for about an hour or longer if I have time - just to let all the flavors mix well. Then serve with fried corn tortillas (cut into strips), freshly diced avocado, grated cheddar cheese (I use Fat free), and Fat free Sour cream. This soup is GREAT for a meal, party, or dinner and the leftovers are just as good! Enjoy! :)

1 comments:

Anonymous said...

And as RR says, "That's what's for dinner tonight."
You go girl!
grannyof9